RICHMOND, Va - Executive & Personal Chef Tammy Brawley, Owner of The Green Kitchen RVA, returned to the Virginia This Morning kitchen with a hearty recipe for Shepherd’s Pie. This dish is the perfect comfort food to warm up a cold winter night. For more information visit online at www.greenkitchenrichmond.com.
Shepherd’s Pie
Filling
3 tablespoons canola oil
2 pounds ground lamb
Salt and freshly ground pepper
1 medium onion, chopped
2 carrots, peeled and diced
1-2 cups frozen peas
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon minced fresh thyme
1 ½ tablespoons all-purpose flour
3 cups low-sodium beef stock
Topping
2 pounds russet potatoes, peeled and cut into 1” pieces
½ cup milk
2 tablespoons unsalted butter
3 tablespoons Cheddar cheese, preferably Irish, grated (optional)
To start the filling: In a large skillet over medium heat, warm 2 tablespoons of the oil. Add the lamb and cook for 5-7 minutes, or until browned. Season with salt and pepper. Remove from the heat, and with a slotted spoon, transfer to a large bowl.
Add the remaining tablespoon of oil to the pan. Stir in the onion and cook for 3-5 minutes, or until the onion is soft but not browned. Add the carrots, peas, parsley, and thyme, and cook, stirring once or twice, for 2-3 minutes, or until vegetables are coated with oil. Stir in the flour, cook for 1-2 minutes then add the stock. Bring to a boil, scraping up the browned bits from the bottom of the pan. Add the meat, reduce the heat to low, and simmer, uncovered, stirring occasionally, for 20-25 minutes, or until the lamb is tender and sauce is thickened. Season again with salt and pepper.
Preheat oven to 425°.
To make the topping: In a large saucepan over medium heat, cook the potatoes in boiling salted water for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter and stir until smooth.
Transfer the stew to a large casserole dish or 4 individual ovenproof casseroles. Decoratively spread of pipe the mashed potatoes over the meat mixture and bake for 12-15 minutes, or until the mixture is hot. Preheat the broiler for just a few minutes and sprinkle the potatoes with the grated cheese, if using. Place the pie under the preheated broiler, 4” from the heat source, and broil 1-2 minutes, or until the potatoes are lightly browned and the cheese is bubbling.
